Rachel Tritsch : Pork + Zucchini Meatballs

Ingredients

• 1 lb ground pork sausage

• 1/3 cup milk (Rachel uses 1%)

• 1 cup grated Parmigiano Reggiano

• 1 tbsp garlic powder

• 1 tbsp dried oregano

• 1/2 cup crispy fried onions, crushed (or unseasoned bread crumbs)

• 1/2 cup zucchini, shredded using a zester

Instructions

1. Preheat your broiler on high heat

2. Line a baking sheet with foil or parchment paper

3. While it's preheating, begin making your meatball mixture

4. Grab a large bowl and add all of the ingredients into the bowl

5. Using your hands, mix it all together until it’s all combined

6. Form mixture into 1 to 1 1/2 inch meatballs and set them on the baking sheet ensuring the meatballs are not touching

7. Place under the broiler for 7-10 minutes, checking to see when the tops get dark golden brown

Note: You can freeze leftovers for up to a few weeks to a month. They are also great for meal prepping and can be kept in your fridge for up to a week

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Pork + Zucchini Meatballs